After earning degrees in Marketing and Hospitality in Sydney, Josh Katz decided to change careers in 2006. A three-month beginner course at Le Cordon Bleu ignited his passion for cooking, and he reached out to five top London chefs for guidance. Chris Galvin responded, offering Josh a trial at Galvin Bistrot de Luxe. A week later, he became Chef de Partie and later progressed to Sous Chef at Ottolenghi. His first Head Chef role came at Made In Camden, which earned a Bib Gourmand in the Michelin Guide and glowing reviews from critics, including AA Gill in The Sunday Times.
Josh went on to become Chef Consultant at Zest, the restaurant at JW3, where his food was praised by The Saturday Times’ Giles Coren and The Observer’s Jay Rayner. In 2015, he launched his first restaurant, Berber & Q, inspired by the multicultural food scene he grew up with in Golders Green. Influences from Israeli, Turkish, and Middle Eastern cuisine, along with his travels in Morocco, Istanbul, and Tel Aviv, shaped Berber & Q’s bold barbecue-style menu. The restaurant quickly became a hit, leading Josh and his business partner, Mattia Bianchi, to open Shawarma Bar in Exmouth Market in 2016. Specialising in slow-cooked shawarma grilled over hot coals, it showcased Middle Eastern flavours alongside a curated cocktail and wine list.
Josh’s passion for live-fire cooking led to his first cookbook, Berber & Q, published in 2018, followed by Berber & Q: On Vegetables in 2021. In November 2021, he opened Carmel in Queen’s Park, where his refined take on Middle Eastern cuisine won praise from critics, including Grace Dent (The Guardian) and Jimi Famurewa (The Evening Standard), who called it “showstopping Middle Eastern magic.”
